Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 8 oz. Hodgson Mills whole wheat penne pasta | ||
| 4 Bratos spicy links, thawed, halved, sliced | ||
| 1 clove(s) garlic, minced | ||
| ¼ c. onion, chopped | ||
| 1 (28 oz) can Muir Glen crushed tomatoes with basil | ||
| 2 tsp. Italian seasoning | ||
| 1 (15 oz) container ricotta cheese | ||
| 2 c. shredded organic mozzarella cheese, divided | ||
| ¼ c. grated Parmesan cheese | ||
| 1 Omega egg, beaten |
Directions
- Preheat oven to 350 degrees. Cook pasta according to package directions. Drain.
- Meanwhile, in a large skillet, saute Bratos until hot. Stir in garlic, onion, tomatoes and seasoning. Set aside.
- In a medium bowl, stir together ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese and egg.
- In a greased 2-1/2 quart baking dish, layer 1/2 the pasta, 1/2 the Bratos mixture and 1/2 the cheese mixture. Repeat layers. Top with remaining 1 cup mozzarella cheese.
- Bake uncovered for 35 to 40 minutes or until hot and bubbly.
Nutrition facts
Servings
380 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 95mg
- Sodium: 610mg
- Total Carbohydrates: 33g
- Protein: 27g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 15%
0%
Iron 20%
0%
Calcium 40%
Recipe Source:
Hy-Vee HealthMarket.